A Proper Comfort Grandmas SlowSimmered Chicken Rolled Dumplings

Grandmas Classic Oldfashioned Chicken Dumplings

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Preparation time:25 Mins

Cooking time:01 Hrs 45 Mins

Servings:8 generous servings

Ingredients:

• 1 whole fryer chicken (approx. 1.8 kg / 4 lb), cut into 8 pieces
• 2 Tbsp (30 ml) Olive Oil or Neutral Cooking Oil
• 1 large Yellow Onion, roughly chopped
• 2 large Carrots, roughly chopped
• 3 Celery Stalks, roughly chopped
• 4 cloves Garlic, smashed
• 2 Bay Leaves (Dried)
• 1 tsp Dried Thyme
• 1 tsp Black Peppercorns
• 8 cups (1.9 L) Chicken Broth (low sodium) OR Water
• Salt, to taste
• 1/4 cup (60 ml) Dry Sherry or White Wine (Optional)
• 1 cup (240 ml) Heavy Cream (Double Cream) OR Whole Milk
• 1/2 cup (60g) Frozen Peas (Optional)
• 1/4 cup (6g) Fresh Parsley, chopped (for garnish)
• 3 cups (360g) All-Purpose Flour, plus more for rolling
• 1 Tbsp (15g) Baking Powder
• 1 tsp (5g) Kosher Salt
• 1/2 cup (113g / 1 stick) Unsalted Butter, chilled and cubed
• 1 cup (240 ml) Whole Milk (cold)

Instructions:

• Sear the chicken pieces: Pat the chicken dry and season generously. Heat oil in the Dutch oven over medium high heat. Sear chicken skin side down until deeply golden brown (5-7 minutes). Remove and set aside.
• Sauté Aromatics: Add onion, carrots, and celery to the pot. Sauté until softened (5-8 minutes), scraping up brown bits. Add garlic and thyme; cook for 1 minute.
• Deglaze and Simmer: Add Sherry or Wine (if using) to deglaze. Return chicken to the pot. Add bay leaves, peppercorns, and enough stock/water to cover the chicken. Bring to a boil, then reduce heat, cover, and simmer gently for 50 minutes.
• Remove and Shred: Remove chicken pieces and cool slightly. Discard bones and skin. Shred the meat into bite sized pieces; set aside.
• Strain the Stock: Pour the stock through a fine mesh strainer into a clean bowl, pressing down on the solids. Discard the spent vegetables. Return the clean stock to the Dutch oven.
• Prepare Dumpling Dough: Whisk together flour, baking powder, and salt. Cut in the chilled, cubed butter until the mixture resembles coarse meal.
• Form and Rest Dough: Gradually add the cold milk, mixing lightly until the dough just comes together. Do not overmix. Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes.
• Roll and Cut Dumplings: Bring the strained chicken stock back to a rapid simmer. Season the broth accurately with salt and pepper. Divide the rested dough in half. On a well floured surface, roll each half very thinly (about 1/8 inch thickness). Cut the dough into 1 inch strips or squares.
• Cook Dumplings: Drop the dumplings, a few at a time, into the rapidly simmering stock. Cook for approximately 8-10 minutes until they float and are tender.
• Assemble and Serve: Stir in the shredded chicken, heavy cream, and optional peas. Simmer for 2 minutes to heat through. Ladle into bowls and garnish generously with fresh parsley.

Nutrition Facts

Calories	1031 kcal
Protein	10.6 g
Fat	29.3 g
Carbs	50.4 g
Fiber	13.5 g
Sodium	5331 mg

Recipe Info

Category	Main Course
Cuisine	American

Rediscovering True Comfort: Why the Broth Matters

The secret to truly spectacular OldFashioned Chicken Dumplings doesn't lie in the dough; it rests entirely in the quality of the broth. While many contemporary, speedier versions rely on pre-made cartons of stock, achieving that deep, soulful flavor the kind that defines true comfort food requires building the foundation from scratch .

Our approach is rooted in patience: transforming basic water and bone-in poultry into a liquid gold. A properly prepared broth, slow simmered for nearly two hours, extracts the gelatin, collagen, and deep savory essence that ensures every spoonful of the final stew is rich, restorative, and profoundly complex.

This crucial initial step ensures that the Homestyle Chicken And Dumplings you create will resonate with the deep, savory notes only time can produce.

Achieving Blue Ribbon Texture in Your OldFashioned Chicken Dumplings

When aiming for an authentic Old Fashioned Chicken Dumplings From Scratch , texture is paramount. This classic recipe stands apart from quick weeknight meals because we focus on two core elements: the integrity of the stew base and the perfect consistency of the accompanying dough.

The Difference Between Drop Dumplings and Rolled Slicks

Many modern recipes utilize the "drop dumpling" method, which results in light, fluffy, biscuit like dumplings often associated with regional variations (like the classic Old fashioned chicken dumplings with biscuits ).

However, the truly traditional, blue ribbon standard calls for rolled dough, often referred to as "slicks" or "slivers." These dumplings are made from a simple mixture of flour, baking powder, chilled butter, and cold milk, but they are rolled remarkably thin to about 1/8 inch thickness.

When cooked in the rapid simmer of the stock, these thin slips swell slightly, absorbing the rich broth while retaining a delightful, slightly chewy structure. This texture ensures they enhance, rather than overwhelm, the overall stew experience, delivering a superior Homemade Dumplings Recipe .

Elevating Homemade Flavor: Slow Simmering a Whole Bird

To achieve maximum depth in the broth for the ultimate Old Fashioned Homemade Chicken & Dumplings , we leverage a whole fryer chicken, or at least a generous assortment of bone-in pieces. Boiling boneless breasts simply doesn't yield the same results.

During the initial 50-minute simmer, the bones, cartilage, and connective tissues dissolve gently into the liquid, lending gelatinous body and an unparalleled richness that mimics the best restaurant stocks.

This deep extraction of flavor is the non-negotiable second step, following the initial sear, ensuring the broth has the intensity required to carry the entire dish.

Essential Provisions for this Soulful Meal

This Old Fashioned Chicken Dumplings Recipe requires high quality, foundational ingredients. For the broth, you will need a 1.8 kg (4 lb) fryer chicken, along with a classic aromatic base of yellow onion, carrots, and celery.

For depth and deglazing, keep a small measure of dry sherry or white wine on hand, though this is optional. Crucially, the rolled dumplings require cold ingredients to succeed: chilled unsalted butter and cold whole milk, combined with all-purpose flour.

Finally, to finish the rich stew, heavy cream provides the necessary luxurious, velvety quality, contrasting beautifully with the chewy dumplings.

Specialized Tools for an Authentic Preparation

While this recipe is straightforward, having the correct tools on hand makes the process, especially the dough preparation and stock straining, far more efficient.

Selecting the Best Aromatics and Herb Bouquet

The depth of the finished broth relies on the perfect balance of fresh and dried herbs. We utilize a classic mirepoix (the combination of onion, carrot, and celery) sautéed until softened, which forms the aromatic backbone of the stew. We then add smashed garlic cloves, dried bay leaves, and dried thyme.

The thyme offers an earthy, traditional flavor profile, while the peppercorns provide a subtle, long simmered spice note that is critical to enhancing the savory profile of this Old Fashioned Chicken Dumplings Recipe Easy .

Pantry Staples for Perfectly Thin Dumpling Dough

For the traditional rolled dough, high quality all-purpose flour is essential. Paired with baking powder and kosher salt, the dry ingredients must be thoroughly mixed before incorporating the fat.

The key to a tender Homemade Dumplings Recipe lies in keeping the fat and liquid components chilled, cubed butter and cold whole milk as cold as possible.

This ensures the butter is cut properly into the flour (until it resembles coarse meal), preventing premature gluten development and resulting in a dough that rolls beautifully thin without tearing.

Equipment Checklist for Efficient Simmering

To manage the volume required for a rich stock, a large, heavy bottomed Dutch oven (5-6 liter capacity) or a sturdy stock pot is non-negotiable, as it ensures even heat distribution during the long braise.

For the dumpling dough, a rolling pin is necessary, along with a pastry blender (or food processor) to efficiently cut the cold butter into the flour. Finally,, to transform the muddy stock into a clean, shimmering broth, a fine mesh strainer (ideally a chinois) is required to remove all solids and spent vegetables, leading to a perfectly clarified base.

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Crafting the Deeply Flavored Broth Base

The most crucial stage is developing the base flavor before liquid even touches the pot. Begin by patting the cut chicken pieces dry and searing them thoroughly in a little olive oil until they achieve a deep golden brown crust. This essential step locks in immense savory depth through the Maillard reaction.

Once the chicken is removed, the aromatics onion, carrot, and celery are sautéed in the rendered chicken fat, scraping up the precious brown bits (the fonds ) left by the chicken.

If using, a splash of dry sherry or white wine is added to deglaze the pot completely, dissolving these flavorful particles back into the stew base. Only then are the chicken, water/stock, and herbs added, brought to a boil, and reduced to a gentle, covered simmer for 50 minutes.

Assembling and Finishing Your OldFashioned Chicken Dumplings

The final stretch moves quickly, requiring attention to detail, especially regarding the consistency of the stew and the handling of the delicate dough.

The Initial Sear: Locking in Depth Before Simmering

While already mentioned as part of the broth preparation, understanding why the initial sear is critical to the finished OldFashioned Chicken Dumplings is key.

By searing the chicken skin side down, you are not just coloring the skin; you are rendering fat and caramelizing proteins that will withstand the long braise. This ensured complexity is vital because the broth will later be diluted and thickened with cream and starches, and without this deep, inherent savory note, the resulting dish would taste weak.

Skimming and Clarifying the Stock for Optimal Velvety Smoothness

Once the chicken is tender and removed for shredding, the stock must be cleaned. Pouring the stock through a fine mesh strainer eliminates all the spent vegetables, herbs, and any remaining small bone shards, leaving behind a clean, intense liquid.

At this point, the broth can be optionally skimmed of excess fat, resulting in a lighter, yet equally rich, velvety smooth consistency, making it the perfect vehicle for the Easy Chicken Dumpling Recipes .

The liquid should now be accurately seasoned before proceeding, as it will be the primary source of salt for the bland dough.

Shredding the Meat and Building the Creamy Stew Base

While the strained broth is brought back up to a boil, the cooled chicken meat is shredded into bite sized pieces and returned to the Dutch oven. This is also the moment to add the heavy cream (and optional frozen peas for color), transforming the crystal clear stock into a thick, comforting stew base.

The heat should be maintained at a rapid simmer, preparing the liquid to receive the dumplings.

The Critical Technique for Rolling and Cooking the Dumplings

Take the chilled dumpling dough and divide it in half. On a heavily floured surface, roll each half out until it is uniformly thin a mere 1/8 inch is the goal. Use a knife or pizza cutter to cut the dough into small, traditional strips or squares (about one inch wide).

Drop these slivers, a handful at a time, into the rapidly simmering stew. It is vital not to overcrowd the pot, which would drop the temperature. Cook the dumplings until they float and become slightly translucent, usually 8– 10 minutes.

Their released starches will naturally thicken the stew slightly as they cook, finishing your spectacular Old Fashioned Chicken Dumplings .

Troubleshooting and Customizing Your Recipe

This classic dish allows for some customization, provided the core broth technique remains sound. For a wonderful flavor variation, consider adding a pinch of nutmeg and dried marjoram to the stew base just before incorporating the cream; this offers an herbaceous uplift that complements the thyme beautifully.

If you are serving someone with dietary restrictions, the chicken meat can be replaced with leftover turkey, making for a fantastic post holiday version of Homestyle Chicken And Dumplings .

For those needing a gluten free option, substitute the AP flour with a high quality 1:1 gluten free baking blend for the Homemade Dumplings Recipe , although you may need to roll the dough between parchment sheets to manage stickiness.

Storing Leftovers and Reheating Safety

OldFashioned Chicken Dumplings are best eaten immediately, as the dumplings continue to absorb liquid over time. However, leftovers store well in the refrigerator for up to three days.

Note that upon reheating, the stew will be much thicker, as the starch from the dumplings will have fully bound the liquid.

Dealing with Broth That Is Too Thin (Or Too Thick)

If, after the dumplings have cooked, the stew seems too thin, create a quick slurry by whisking one tablespoon of flour or cornstarch with two tablespoons of cold water. Whisk this gradually into the simmering stock before adding the heavy cream.

Conversely, if the leftovers have become excessively thick overnight (a common issue due to starch absorption), simply add a small splash of extra chicken stock or water while reheating to restore the desired consistency.

Seasonal Vegetable Additions and Swaps

While the traditional recipe focuses on the aromatic mirepoix, fresh seasonal vegetables can be incorporated during the final stages. Try adding finely sliced parsnips or small cremini mushrooms (sautéed separately before adding) alongside the shredded chicken.

This adds textural complexity without muddling the core flavors of the Old Fashioned Homemade Chicken & Dumplings . Serving this rich dish alongside a sharp, crisp green salad tossed in a bright lemon vinaigrette provides a necessary acidic counterpoint to the stew's richness.

Nutritional Snapshot: Calories and Servings Overview

This rich, hearty meal yields 6 to 8 generous servings. Given the use of bone-in chicken, butter, and heavy cream, this is an indulgent, restorative dish. An estimated serving (one-eighth of the recipe) typically clocks in between 550 and 650 kcal, containing a substantial amount of protein (40 45g) and carbohydrates (45 55g), making it a truly satisfying, complete meal.